Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
10½ ounce | Consomme |
1 can | Water |
8 ounces | Bottle clam juice |
2 teaspoons | Lemon juice |
½ cup | Whipping cream |
½ teaspoon | Salt |
Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis